flg
Souschef
Posts: 1,578
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Post by flg on Sept 5, 2021 19:24:27 GMT 1
So this will be my next attempt.
One thing to note is I went back to Garlic Salt. When I start calculating things on my spreadsheet and lining up "even" weights and measures. It works much better than splitting out Garlic Powder & Salt. I still believe CHS used a brand of seasoning salt most likely Garlic with perhaps a touch of onion. I did find one I like that doesn't contain any real extra's. Other than that it contains the changes I talked about.
3g MSG
3g White Pepper
2.5g Black Pepper (fine, course 50/50)
1.3g Garlic Salt
0.5g Allspice
0.5g Coriander
0.5g Ginger
0.35g Rubbed Thyme
0.35g Sage
0.35g Cayenne
0.25g Summer Savory
0.25g Clove
0.15g Marjoram
Although created for 200g flour and 24g Salt. I am leaning towards trying 125 or 150g of flour and adjusting the Salt ratio to match for the next cook. Open frying and not cooking tons of the spices in my oil plus no extracts makes me think home cooking needs more spice to flour.
I probably won't be able to cook this for about a week. But I will mix and meld and get ready
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Post by Silver on Sept 5, 2021 19:26:33 GMT 1
@fig, are you pressure frying, or open vat deep frying? Open frying. Get the right color and it almost done. Move to the oven covered with foil to finish Does covering with foil soften up the crust any, vs. not covering? Are you wrapping each piece, or just collectively covering them? |
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 5, 2021 19:32:24 GMT 1
Open frying. Get the right color and it almost done. Move to the oven covered with foil to finish Does covering with foil soften up the crust any, vs. not covering? Are you wrapping each piece, or just collectively covering them? Lay chicken on a wire rack in the oven. Cover entire rack/chicken with aluminum foil. Lift foil and turn pieces every few minutes.
It really does moisten the skin. Some people put a bowl of water in the oven. I find the foil trick works well enough for me.
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Post by deepfriednew101 on Sept 5, 2021 19:48:54 GMT 1
I would use your Salt taste as the Base and if 28 gram is a good salt to spice ratio then I would work with a Value of 25 Gram Herb and Spice
If your using a open top fryer or a Skillet or any style like that
mix your Flour and salt and pepper together and season some wings cook it
then add your seasoning to the flour and cook 2
its a easy and simple way for test.
if you have thighs or breast it can be done just cut small pieces for a quicker cook time and sample test.
If you get the Salt and pepper correct then you work all your Values around the sale and pepper.
On some recipes I have had as a example 3 g salt,
and the spices were also 3 g,
1 g pepper and the 2 other g were combined spices but the next spice was .6g .4g. 4g 3g. 1.5g 1.5g total 2 g but none of those spices were over the 1g of pepper amount some could be close to the 1 g but were close it al depends on how powerful the spice is.
if you make a Spaghetti's Sause think about how much spice makes the smell and how much makes the taste you can hit a smell factor quick and you can over powder the taste with lots but the smell stays similar.
Rosemary Thyme Oregano have great aroma and deep frying brings it out quick.
Garlic and onion have a great smell cooking but the garlic is easy to over power in small amounts
Cinnamon is a very strong item
sage and savory also strong
Mace and Nutmeg Aroma strong
ONE thing many are missing is Vegetable Flakes Cooked Cabbage, Celery, Parsley, Dill have Aroma that's heavy and they can be a sleeper taste a under tone BUT great added Flavor in and Baked or steamed dish - who has not made a roasted Beef, Pork, Chicken with fresh Vegetables and the added flavor to the Protein and the Vegetable's compliment BOTH of each other.
CHS said use Herbs and Spice that compliment each other ?
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Post by deepfriednew101 on Sept 5, 2021 19:55:26 GMT 1
You can make a Homemade Cvap style cooked take a Oven Drip Pan for Broiling put water in the Bottom. then tent your chicken over I use saran wrap first and then Foil for a more soft crust it does NOT take long to get the moisture into the Crust with the Saran wrap The saran wrap plastic film usually is good to 400 deg temp If you cook ribs and tent them over with the saran wrap and foil for 45 minutes the Juice rest and fall off the bone every time every oven should have a broiler tray. If you don't have one every appliance shop who fixes appliance have used ones they will give you.  |
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Post by deepfriednew101 on Sept 5, 2021 20:10:01 GMT 1
We also use Tin Pans throw away from Dollar stores or commercial Tin pan inlays for our steam tables we put a wrap of plastic saran wrap on the inner side of the foil pan and use it as a lid over the broiler tray you can use a roasting lid or cake pan any other metal baking item and save foil wrap or if you don't have foil wrap use your Baking Pans and lids etc etc some foil pans have plastic lids that can be used as a cover in and out of the ovens also Just check the Instruction for what heat they take.  |
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 5, 2021 21:32:31 GMT 1
Love the idea of the broiling pan with water in it with even just foil over it.
Good call
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 8, 2021 13:15:01 GMT 1
Getting some new scales today. Nice to have a couple sets when mixing things up and even though I've played around with the old set, hopefully these are as or more accurate. When I get things cleaned and adjusted I will mix up the latest version I posted and let it sit a good week or more melding.
I normally add all the salt and leave everything meld. Not sure if I should keep the extra salt out this time and add it straight into the flour. Don't want too many variables happening at the same time.
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Post by Silver on Sept 8, 2021 13:29:55 GMT 1
Here is my first recipe based upon my "Hotter Homemade Chili Powder":  |
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Post by deepfriednew101 on Sept 8, 2021 15:18:51 GMT 1
flg the extra salt can be added to the flour.
If you want a more spread out flavor season ALL the Salt with the spices or add more salt to the season it only absorbs the season flavor while melding together for some time.
Personally feel it tons the salt taste down and more people seem to not notice the salt BANG. They usually say or Pepper in the chicken.
A smart move is take 60% of the salt and Meld it with the spices and mix your flavor then use your remaining NON seasoned salt to top up your preferred salt taste
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